How to choose pork tenderloin and how to tell the difference between tenderloin and chops

When choosing tenderloin, you should pay attention to the following points.

Smell the smell. Before eating pork tenderloin, we must select fresh and high-quality pork tenderloin, and fresh pork tenderloin has the normal smell of fresh pork tenderloin; Spoiled pork tenderloin has a bloody, rancid smell and other peculiar smells both on the surface and in the deep layers of the meat, so we can distinguish high-quality pork tenderloin in this way.

Look at the epidermis. When choosing pork tenderloin, it is also important to note that generally speaking, there are no marks on the skin of healthy pork tenderloin; There are often purple bleeding spots on the epidermis of dead pig tenderloin, and even dark red diffuse bleeding, and some red or yellow raised rashes, so there will be problems with pork tenderloin, and we can't buy pork tenderloin.

Look at elasticity. We also have to be careful when selecting pork tenderloin, because the texture of fresh pork loin is very tight and elastic, we press the indentation with our fingers and it will heal immediately; The spoiled pork tenderloin due to its own decomposition is more serious, the tissue has lost its original elasticity and will appear to varying degrees of decay, when you press with your fingers after the depression, not only can not be restored, sometimes the fingers can also pierce the meat, indicating that such pig tenderloin is not fresh, we must not eat.

Look at fat. When going to pick pork tenderloin, you should also pay attention to the fact that the fat of fresh pork tenderloin is white or milky white and shiny; The fat of the dead pork loin is red, yellow or green, and this kind of pork loin is undoubtedly not healthy, so we should avoid taking it.

Pork loin is divided into outer loin and loin. In the position of the back, the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine, flat meat, and hard spine, which is a tender lean meat (it is called 3 meat in the butcher shop, and some people also call it loin); The tenderloin is located on the lower side of the outer ridge, and it is a piece of meat between the loin and the water-dividing bone, which is long and round, and the end is slightly thinner, and it is the most tender meat (also called loin willow). Since the amount of tenderloin is too small (there is only one loin and loin in a single piece of meat), the loin is often substituted for the loin when cooking.

How to distinguish between large loin and small loin, they are both meat from the back of animals, and there is still a big difference when choosing meat.

The strip-shaped tender meat on the inside of the vertebrae of pigs, cattle and sheep is called loin when it is eaten as meat.

The large loin is the lean meat connected to the large ribs with tendons covered on the outside, and the large ribs that are usually eaten are the tenderloin after the bone is removed, and the small loin is a muscle on the inside of the vertebrae, which is relatively small and very tender.

Pig, cow and sheep are strip-shaped tender meat on the inside of the vertebrae, which is called the loin when used as meat.

Large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs with tendons covered on the outside, and the large ribs that are usually eaten are the tenderloin after the bone is removed, and the small tenderloin is a muscle on the inside of the vertebrae, which is relatively small and very tender.

Tenderloin: It is a strip of lean meat under the backbone that is connected to a large rib. The meat has no gluten in it and is the most tender part of the pork.

.Front row meat: also known as brain meat, it is a piece of meat close to the neck on the back, lean meat and fat, the meat is more tender, and it is suitable for making rice flour meat.

Pork tenderloin refers to the strip-shaped tender meat on the inside of the pig's vertebrae.

Pork tenderloin has no tendon, is the most tender meat in pork, can be sliced, shredded, diced, for frying, boiling, stir-frying, explosion is the best. When buying tenderloin, it is required to have a ruddy color, transparent meat, a tight texture, elasticity, a quick recovery after hand pressing, and a special pork umami taste.

How to eat tenderloin and precautions:

1. When choosing tenderloin, you should try to avoid some spoiled and odorous meat, so as not to affect your health after eating it by mistake.

2. When processing the tenderloin, try to remove the fascia attached to the meat, otherwise the meat will be difficult to cut, and the taste will be a little worse.

3. Although the tenderloin is delicious, it should not be eaten too much, because the tenderloin contains some nutrients such as protein, fat, cholesterol, etc., and eating too much will bring a burden to the body.

Pork loin is very familiar to everyone, in our daily life we will often eat pork tenderloin, which is helpful to our health, and the taste of pork tenderloin after cooking is also good, so many people love to eat pork tenderloin, so how about the specific pork tenderloin, how to choose, let's take a look.

Smell the smell. Before eating pork tenderloin, we must select fresh and high-quality pork tenderloin, and fresh pork tenderloin has the normal smell of fresh pork tenderloin; Spoiled pork tenderloin has a bloody, rancid smell and other peculiar smells both on the surface and in the deep layers of the meat, so we can distinguish high-quality pork tenderloin in this way.

Look at the epidermis. When choosing pork tenderloin, it is also important to note that generally speaking, there are no marks on the skin of healthy pork tenderloin; There are often purple bleeding spots on the epidermis of dead pig tenderloin, and even dark red diffuse bleeding, and some red or yellow raised rashes, so there will be problems with pork tenderloin, and we can't buy pork tenderloin.

Look at elasticity. We also have to be careful when selecting pork tenderloin, because the texture of fresh pork loin is very tight and elastic, we press the indentation with our fingers and it will heal immediately; The spoiled pork tenderloin due to its own decomposition is more serious, the tissue has lost its original elasticity and will appear to varying degrees of decay, when you press with your fingers after the depression, not only can not be restored, sometimes the fingers can also pierce the meat, indicating that such pig tenderloin is not fresh, we must not eat.

Look at fat. When going to pick pork tenderloin, you should also pay attention to the fact that the fat of fresh pork tenderloin is white or milky white and shiny; The fat of the dead pork loin is red, yellow or green, and this kind of pork loin is undoubtedly not healthy, so we should avoid taking it.

Taking pork tenderloin is good, it is helpful for our health, and the taste after cooking is also good, but when eating pork tenderloin, we must choose high-quality pork tenderloin.

Pork loin is familiar to everyone, in ordinary life we will often eat pork tenderloin, which is helpful to our health, and the pork tenderloin after cooking tastes good, so many people love to eat pork tenderloin, so how about the specific pork tenderloin, should be selected as it is, let's take a look.

Smell the smell.

Before eating pork tenderloin, we must select fresh and high-quality pork tenderloin, and fresh pork tenderloin has the usual smell of fresh pork tenderloin; Spoiled pork tenderloin has a bloody, rancid smell and other peculiar smells both on the surface and in the deep layers of the meat, so we can distinguish high-quality pork tenderloin in this way.

Look at the epidermis.

When choosing pork tenderloin, it is also important to note that generally speaking, there are no marks on the skin of healthy pork tenderloin; There are often purple bleeding spots on the epidermis of dead pig tenderloin, and even dark red diffuse bleeding, and some red or yellow raised rashes, so there will be problems with pork tenderloin, and we can't buy pork tenderloin.

Look at elasticity.

We also have to be careful when selecting pork tenderloin, because the texture of fresh pork loin is very tight and elastic, we press the indentation with our fingers and it will heal immediately; The spoiled pork loin due to its own decomposition is more serious, the tissue has lost its original elasticity and there will be different degrees of decay, when you press with your fingers after the depression, not only can not be restored, sometimes the fingers can also prick the meat back to wear, indicating that such pig tenderloin is not fresh, we must not eat.

Look at fat.

When going to pick pork tenderloin, you should also pay attention to the fact that the fat of fresh pork tenderloin is white or milky white and shiny; The fat of the dead pork loin is red, yellow or green, and this kind of pork loin is undoubtedly not healthy, so we should avoid taking it.

Taking pork tenderloin is good, it is helpful for our health, and the taste after cooking is also good, but when eating pork tenderloin, we must choose high-quality pork tenderloin.

Pork loin is the most tender and delicious part of pork, so in life, many people will choose to eat such pork, after our cooking, the taste and texture are indeed very good, so how should we choose Bi liquid this fresh and high-quality pork tenderloin, let's take a look at it.

Pork loin is divided into outer loin and loin. In the position of the back, the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine, flat meat, and hard spine, which is a tender lean meat (it is called 3 meat in the butcher shop, and some people also call it loin); The tenderloin is located on the lower side of the outer ridge, and it is a piece of meat between the loin and the water-dividing bone, which is long and round, and the end is slightly thinner, and it is the most tender meat (also called loin willow). Since the amount of tenderloin is too small (there is only one loin and the outer loin of a single meat), the outer loin is often substituted for the loin when cooking.

It is required to be ruddy in color, transparent meat, tight in texture, elastic, and can be quickly buried in the fierce plain after hand pressing, and there is a special pork umami, such pork tenderloin is relatively fresh and high-quality, and the quality is also relatively good, we should use this method when selecting pork tenderloin.

If you can't eat the pork tenderloin you bought that day, you can put the pork tenderloin in the crisper box, sprinkle a little Shao wine, cover it, and put it in the refrigerator compartment, which can be stored for 1-2 days without spoiling. If you need to store it for a long time, you need to wrap the pork tenderloin in plastic wrap and put it in the refrigerator freezer for freezing, which can generally be stored for a month without deterioration, which is the best way for us to preserve the pork tenderloin.

Pork tenderloin as the most tender and delicious pork, has been loved by many people, pork tenderloin is a particularly delicious food, we have introduced the situation of pork tenderloin to you above, so that we can better choose high-quality pork tenderloin, is a good way for all of us to miss.